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Bring the water, vinegar and wine to just a simmer and turn off.
Add the onion strips, and spices and let cool to room temperature.
While the marinade is coolong trim the Pork Tenderloin of fat and grissle.
Place a plastic storage bag in a glass dish and prop the opening.
Add the Marinade with spices and onions and then the tenderloin.
Close the bag and refrigerate for 2 days to a week.
The more you marinate the richer the flavor.
Dry the Tenderloin. Strain a cup of the marinade and reserve. Save 2 bay leaves.
Add the sliced onion to the pan and brown the onions.
Add the reserved marinade, the stock and a little more white wine. I add one or two of the bay leaves from the marinade also.
Cover and simmer for 30- 45 minutes.
The roast itself will cook very quickly. The longer simmering infuses more flavor to the meat.
It should read about 160, if you like your pork just done.
If you like it "fall apart fork tender" cook it to abut 200 degrees.
Let the meat rest on the cutting board while making the gravy.
Strain the stock, and add a bit more if necessary. I wanted 2 cups of stock.
Make the slurry with a 1/2 cup of water and 1/4 cup flour
Bring the stock to a simmer then whisk in half of the slurry.
You could use ginger snaps to thicken the gravy.
It will take about 1 cup of chunked up gingersnaps.
Let the stock come to a gentle boil and give it a minute to thicken.
Add more slurry to get the desired thickness of your gravy.
Slightly underthicken if it is going to sit for a while before you serve.
It will thicken more as it sits.
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